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Indulge in the delightful combination of sweet, crispy donuts topped with caramelized grilled bananas and a luscious cream cheese icing. Perfect for a special breakfast treat or dessert!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup mashed ripe bananas. 1/4 cup milk. 2 large eggs. 2 tbsp melted butter. 1 tsp vanilla extract. Vegetable oil for frying. 2 ripe bananas, sliced. 1 cup cream cheese. 1 cup powdered sugar. 1 tsp vanilla extract.

Instructions: In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, mix together the mashed ripe bananas, milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined to form a dough. Heat vegetable oil in a deep fryer or large pot to 350F 175C. Roll out the dough on a floured surface to about 1/2 inch thickness and cut out donut shapes using a donut cutter. Carefully place the donuts in the hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. In a separate pan, grill the banana slices until they caramelize and have grill marks, about 2 minutes per side. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract to make the cream cheese icing. Dip each cooled donut into the cream cheese icing and top with grilled banana slices. Serve immediately and enjoy your Grilled Banana Donuts with Cream Cheese Icing!

Prep Time: 20 minutes

Cook Time: 15 minutes

Your Coach DrB

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A hearty and healthy burger for vegetarians.

Ingredients: 2 large portobello mushrooms. Olive oil. Balsamic vinegar. 1 whole-grain bun. Spinach leaves. Roasted red pepper. Goat cheese. Salt and pepper to taste.

Instructions: Brush mushrooms with olive oil and balsamic vinegar. Grill mushrooms until tender. Assemble on bun with spinach, roasted red pepper, and goat cheese. Season with salt and pepper. A savory and satisfying vegetarian option.

Prep Time: 10 minutes

Cook Time: 10 minutes

Basalt Choir

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These Korean BBQ tofu bowls are packed with flavor and nutrients. The tofu is marinated in a sweet and spicy Korean BBQ sauce, then grilled to perfection. Served over quinoa and stir-fried veggies, it's a satisfying and wholesome meal that's perfect for lunch or dinner.

Ingredients: 1 block tofu, pressed and sliced. 1 cup cooked quinoa. 2 cups mixed stir-fried veggies such as bell peppers, broccoli, carrots. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon gochujang Korean chili paste. 1 tablespoon rice vinegar. 1 tablespoon sesame seeds. 2 green onions, sliced for garnish.

Instructions: In a bowl, mix soy sauce, maple syrup, sesame oil, garlic, ginger, gochujang, and rice vinegar to make the marinade. Marinate tofu slices in the sauce for at least 30 minutes. Heat a skillet over medium heat and add marinated tofu slices. Cook until browned and crispy on both sides, about 5-7 minutes per side. In another skillet, stir-fry mixed veggies until tender-crisp. Divide cooked quinoa among serving bowls, top with stir-fried veggies and tofu slices. Sprinkle sesame seeds and sliced green onions over the top. Serve hot and enjoy!

Prep Time: 45 minutes

Cook Time: 15 minutes

Baby Gifts

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Indulge in the delightful combination of fruity Jello, mixed berries, creamy yogurt, and crunchy granola in this Berry Bliss Parfait. It's a refreshing and satisfying treat for any occasion.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 package 3 oz berry-flavored Jello. 1 cup vanilla yogurt. 1 cup granola. Whipped cream for topping.

Instructions: Follow the directions on the package to make the berry-flavored Jello. Cut the Jello into small cubes after it has set. Put the Jello cubes, mixed berries, vanilla yogurt, and granola in serving glasses or bowls in that order. Do this again and again until the glass is full, and then put a layer of granola on top. Add some whipped cream on top. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

Il Biscottaio Di Mattia Gabriele

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Having roasted turkey, cranberry sauce, and crunchy spinach in this Harvest Turkey Sandwich makes me think of fall. The honey mustard gives it a tangy kick, and the Swiss cheese and toasted almonds give it a rich and crunchy texture. It's just the right amount of sweet and savory for a September lunch or dinner.

Ingredients: 4 slices whole wheat bread. 8 slices roasted turkey breast. 4 slices Swiss cheese. 1/2 cup cranberry sauce. 1 cup baby spinach leaves. 1/4 cup sliced almonds, toasted. 2 tablespoons honey mustard.

Instructions: Spread honey mustard evenly on one side of each bread slice. On two slices of bread, layer turkey, Swiss cheese, cranberry sauce, spinach, and toasted almonds. Top with the remaining bread slices, mustard side down. Cut sandwiches diagonally and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

13 Olyphants

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Puff pastry pinwheels are a great appetizer or finger food for any occasion but for Christmas I like to arrange them as a special spinach Christmas tree.

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This citrusy vodka drink, blended with brandy, grapefruit-flavored soda and juice concentrates, packs a punch that's both sweet and subtle.

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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.

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This goat stew is a variation of the well-known Filipino dish caldereta and is served over rice with carrots, potatoes, and peas in a flavorful tomato sauce.

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A delicious and cold 'milkshake' using a mocha flavored coffee mix. Try making your own and see just how simple it is!

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For a delicious salad, drizzle this creamy, garlicky avocado dressing over a large bowl of greens. You can also use it as a dip for fresh vegetables.

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A zesty and flavorful take on traditional popcorn is this Chili Lime Coconut Popcorn. An irresistible snack is created by combining the subtle sweetness of coconut oil with the tangy lime zest and spicy chili powder.

Ingredients: 1/4 cup popcorn kernels. 2 tablespoons coconut oil. 1 teaspoon chili powder. 1/2 teaspoon lime zest. Salt to taste.

Instructions: In a large pot, heat coconut oil over medium heat. Add popcorn kernels and cover with a lid, allowing them to pop, shaking occasionally. Once popping slows, remove from heat. In a small bowl, mix chili powder, lime zest, and salt. Pour popped popcorn into a large bowl and sprinkle with the chili lime seasoning mixture. Toss to coat evenly. Serve immediately and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

Maria Lager

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A tasty fall-themed take on the traditional panzanella salad, with roasted butternut squash, crunchy bread cubes, and a sour balsamic dressing.

Ingredients: 4 cups cubed stale bread. 2 cups butternut squash, diced. 1 cup red onion, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves, torn. 1/4 cup olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the cubed stale bread and 2 tablespoons of olive oil in a large bowl and toss them together. Spread it out on a baking sheet. Bake it for 10 to 12 minutes, or until it's crispy and golden. Leave to cool. Add 1 tablespoon of olive oil, salt, and pepper to the diced butternut squash and toss it all together. Place in the oven and roast for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. For the dressing, mix the rest of the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Roast the butternut squash and put it in a large salad bowl. Add the cherry tomatoes, red onion, and torn basil leaves. Toast the bread cubes and add them to the bowl. Pour the dressing over the salad, and then gently toss everything together. Before you serve the salad, let it sit for about 15 minutes so that the flavors can mix. Put out your fall panzanella salad and really enjoy it!

Prep Time: 15 minutes

Cook Time: 35 minutes

Maria Lager

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This Green and Purple Layered Smoothie is not only delicious but also visually appealing. It's a healthy and refreshing way to start your day or enjoy as a snack.

Ingredients: 1 cup spinach leaves. 1/2 banana. 1/2 cup pineapple chunks. 1/2 cup Greek yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1/2 cup blueberries. 1/2 cup raspberries. 1/2 cup blackberries. 1/2 cup coconut milk.

Instructions: Put spinach leaves, banana, pineapple chunks, Greek yogurt, almond milk, and honey in a blender and blend until smooth. This is the green layer. Put the green stuff into a glass and leave it alone. Rinse the blender, then add the blueberries, raspberries, blackberries, and coconut milk and blend until smooth. This is the Purple Layer. To make a layered look, slowly pour the purple mixture on top of the green layer in the glass. Put a straw in your Green and Purple Layered Smoothie and enjoy! Note: You can change how thick it is by adding more or less coconut milk and almond milk.

Prep Time: 10 minutes

Cook Time: 0 minutes

Crossover Radio

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Savor the ideal fusion of brownie and cookie with these treats enhanced with butterfinger. They are chewy, soft, and brimming with delicious chocolate flavor!

Ingredients: 1 box brownie mix. 1/4 cup unsalted butter, melted. 1 large egg. 1 cup chopped Butterfinger candy bars. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine the brownie mix, melted butter, and egg. Stir until well combined. Fold in the chopped Butterfinger candy bars and semi-sweet chocolate chips. Using a cookie scoop or spoon, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are slightly crispy. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Butterfinger Brownie Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Melanie Gaudet

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With this Island Glazed Pork Tenderloin, you can enjoy the exotic tastes of the tropics. When you mix pineapple, soy sauce, and sesame together, you get a delicious glaze that makes the pork more tender.

Ingredients: 2 pork tenderloins. 1/2 cup pineapple juice. 1/4 cup soy sauce. 1/4 cup brown sugar, packed. 2 tablespoons ketchup. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes optional. to taste salt and black pepper.

Instructions: Preheat the oven to 375F 190C. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Season with salt and black pepper to taste. Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour half of the island glaze over the pork, ensuring they are well coated. Reserve the remaining glaze for later. Marinate the pork in the refrigerator for at least 30 minutes to allow the flavors to meld. Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Brush the reserved island glaze over the seared pork. Transfer the skillet to the preheated oven and roast for 15-20 minutes or until the pork reaches an internal temperature of 145F 63C. Baste the pork with the glaze during the roasting process. Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing. Serve the Island Glazed Pork Tenderloin slices drizzled with any remaining glaze. Enjoy the succulent and flavorful Island Glazed Pork Tenderloin with a taste of the tropics!

Prep Time: 45 minutes

Cook Time: 20 minutes

Fairview Baptist Church Mineral Wells

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These yogurt muffins are incredibly soft and moist, thanks to the yogurt and fresh fruit. They make for a delightful breakfast or snack.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup plain yogurt. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract. 1/2 cup fresh blueberries. 1/2 cup chopped strawberries. 1/4 cup chopped walnuts optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Set aside a muffin tin and grease it or line it with paper liners. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Put the yogurt, melted butter, egg, and vanilla extract in a different bowl. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Make sure not to mix it too much; a few lumps are fine. The blueberries, strawberries, and walnuts if using should be carefully mixed in. Fill up each muffin tin cup about two thirds of the way to the top with muffin batter. The muffins should be baked in a hot oven for 18 to 20 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. Take the muffins out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Have fun with your fluffy yogurt muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

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